Creamy chicken & Brussels sprouts bake
Serves Serves 4-5
Ingredients
8 chicken thighs
1/4 cups pesto
Zest 1 lemon
1 bag of Brussels sprouts - halved
1 large brown onion - cut in half then into thin slices
4 garlic cloves - sliced
1.5 tbsp fresh rosemary
1 tsp paprika
1 continental chicken stock pop mix with 1 cup hot water
1 can butter beans - drained
1 cup sour cream
1 big handful fresh Italian parsley - chopped
Parmesan - grated
Juice of one lemon
Instructions
Pre heat the oven to 200 fan bake.
Mix the chicken, pesto and lemon zest together. season well and set aside.
In a large pan, add the Brussels sprouts face brown with a good glug of oil, season with salt and pepper. Cook on a medium heat for a few minutes until they start to get a bit of colour. Adding more oil if required.
Add the rosemary, onion, garlic and paprika, stir well for a few minutes until the onions begin to soften and the dish becomes fragrant.
Now add the stock and butter beans stir well and simmer for another few minutes.
Add the chicken thighs on top, drizzle with some extra olive oil and pop in the oven for 20-25 minutes or until perfectly cooked.
Stir through the sour cream and parsley, garnish with lots of grated Parmesan.
Squeeze over the fresh lemon juice and enjoy this warming winter dish
